Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Rigatoni with Red Peppers, Wild Mushrooms, and Fontina
Photo by Leo Gong

Ingredients

  • 3 teaspoons marjoram
  • 1 pound rigatoni
  • 2 large red onions
  • 1 ½ cups grated Fontina cheese
  • 2 large red bell peppers
  • 2 tablespoons olive oil
  • 1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake)

Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer. Meanwhile, coo...

View full recipe at Epicurious

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